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From the ABC yesterday. Coles ordered to pay $2.5 million for false 'freshly baked' bread claims; ACCC hails it as win for shoppers - ABC News (Australian Broadcasting Corporation)
[In fact, the bread was partly baked overseas months earlier, in countries such as Denmark, Ireland and Germany.]
Don.
I think it's rubbish that they can sell a loaf of "bread" (that's probably a pretty loose term for it) for $1. I think that's absolutely disgusting, and quite blatantly trying to kill off local bakeries.
I also have a hard time believing anyone would buy it, I wouldn't imagine it would be much chop.
They did the same thing with their milk a while back, trying to kill off local dairy competition.
We do a majority of our shopping at Aldi, and only get the few little items from Coles/woollies that can't get at Aldi.
We try and buy our bread from the local bakery, bit I have just found out, that it's not even baked there! It's bulk baked by another bakery in Newcastle, and shipped out!
I can't believe it's come to that... Very sad.
Fortunately, I live right near an award-winning bakery with everything made on site.
Also, my good wife likes to make bread and is good at it too.
"Give us today our daily bread..."
Amen!!!
Well at least now I know if I ever meet someone and they tell me they're a baker at Coles. I'll know they really mean "I'm a bread warmer upper."
So where's the local safeway/woolworths bread made ? I reckon it's one of the best breads around. I often buy it when it's still steamy and hot in it's bag. It is superior to the bakers delight bread IMO. the equivalent to a decent bakeries bread that's fresh each day.
You can tell it's decent bread as it goes dry very quickly and moldy after a few days. The slop like sunicrust stays soft for days and takes forever to go moldy. It's scary to think of the preservatives that must be in it.
seeya,
Shane L.
your quite correct. $1 is overpriced for bread let alone the $3 bread. food is so overpriced in australiaQuote:
Originally Posted by Phat-Customs
The local supermarket (IGA) makes and bakes fresh bread on the premises. It appears only the big two are selling out our country for bigger profits.
Started as an apprentice baker many years ago. Found out that working from 10pm to 6am for 6 days a week was not really my thing.
Like many qualifications it has been down graded (at least in the UK) as the government meets the demand for 'apprenticeships'.
Tesco's scheme and YMCA trainers will deliver training in stores around England, in four-hour blocks each month. Apprentices will also get paid time off to complete their workbooks, studying modules that include baking, packing and merchandising.
If this is not for you there are also apprenticeships in Shelf Stacking and Distribution Driver.
Of course supermarkets here do not actually bake any bread just warm it up so I suppose the 4 hours a month over 12 months is all you really need.
I have learnt over the last few years that birds reject the stuff with too much preservative-that-inhibits-mould (whatever that is). Magpies reject it. seems they don't like over processed stuff. eg, Maccas breakfast sausage-burger thingy. Crows will pick it up and fly it off a ways then abandon it when they peck it.
Staying fresh is up to the sugar content i think but supermarket long shelf life products like fruit loaf and infamous hot cross buns...definitely have a mould inhibit additive imho.
I've wondered about the fruit bread too. The slop sold at supermarkets has a very long period before expiry.... but the safeway hot cross buns only have 3days. Is it the same deal, they are imported as frozen dough and cooked :confused: So there fresh and go off quickly .............................. but there certainly not fresh at the same time :mad:Quote:
Originally Posted by Carzee
seeya,
Shane L.